Garlic Butter Mushrooms with Rosemary
Garlic Butter Mushrooms with rosemary come together in a matter of minutes. They're buttery and flavorful. This side dish is excellent for special occasion meals or the everyday.
Equipment
Ingredients
- 3 tablespoon butter
- 1 tablespoon olive oil
- 1 lb mushrooms (button, shiitake, cremini, or portobello) cleaned, sliced or halved, and stems trimmed
- 2 large cloves garlic minced
- 1 teaspoon fresh rosemary chopped
- pinch salt and pepper to taste
Instructions
- Over medium heat, heat the olive oil and butter in a large skillet until melted. Add the mushrooms and cook until tender, about 5-7 minutes.
- Add the garlic and rosemary. Cook until garlic becomes slightly golden and aromatic, about 2 minutes.
- Season with salt and pepper, to taste. Remove from heat and serve.
Notes
Store cooled mushrooms in an airtight container in the refrigerator for up to 3 days.
To reheat, transfer sauteed mushrooms to a skillet and cook over low heat until heated. Add a dash of broth if needed. You can also microwave leftovers for 45 seconds - 1 minute.
Nutrition
Calories: 65kcalCarbohydrates: 5gProtein: 4gFat: 4gSaturated Fat: 1gCholesterol: 1mgSodium: 18mgPotassium: 382mgFiber: 1gSugar: 3gVitamin A: 19IUVitamin C: 3mgCalcium: 19mgIron: 1mg
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